Vegan Chili

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Vegan Chili

This is what I made when I found various dry beans in small quantities in my pantry and decided to use them up. If you use dry beans, you need to soak them overnight.¬† Cooking takes about 60 – 90 minutes. If you have a pressure cooker, you can save a lot of time. The What’s Cooking American website has great information on how to cook dried beans. Use a combination of beans, such as kidney, pinto, black and Northern white beans. If you are not vegan, feel free to add some shredded cheese and sour cream on top.

1 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 green pepper, diced
1 1/2 cups dry beans, cooked or 3 (15 oz/425 g) cans of cooked beans
3 large tomatoes, diced
3 Tbsp tomato paste
1 tsp salt
1 tsp sugar
3 Tbsp chili powder
1 tsp cocoa powder
1 tsp dried basil
1/2 tsp cayenne pepper or chipotle powder (optional)
1/4 cup cilantro, chopped


  1. Heat oil in a stock pan and sauté onion, garlic, and pepper until soft.
  2. Add all the remaining ingredients except for cilantro and enough water to cover the food.
  3. Bring to boil, reduce the heat and let it simmer for 15 minutes or longer. Adjust the seasonings.
  4. Serve with chopped cilantro on top.

Servings: 6